Giant Red Velvet Chocolate Chunk Cookies Tips, FAQ & printable recipe

Tips for success

For the most impressive cookies, use a large cookie scoop or your hands to shape the dough into tall, rough mounds. This creates a craggy surface that bakes into beautiful cracks and crevices. Do not flatten the mounds; they will spread naturally in the oven.

If you want extra-large cookies, use about 5 ounces of dough each, but adjust the baking time slightly and check for doneness. Remember, the cookies will continue to bake from residual heat after you remove them from the oven, so it's better to underbake slightly than to overbake.

To achieve the perfect fudgy center, it's crucial to pull the cookies out of the oven when the edges are set but the centers still look slightly underdone. The centers will continue to cook as they cool on the baking sheet.

If you're unsure, insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. For a gooey, molten chocolate effect, serve the cookies warm, while the chocolate chunks are still melted. If you prefer a more set texture, let them cool completely.

Variations

• Classic Red Velvet: Omit the chocolate chunks and use only white chocolate chips for a more traditional red velvet flavor. The white chocolate complements the cocoa and buttermilk notes beautifully.
• Spicy Red Velvet: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a subtle warmth that pairs surprisingly well with the chocolate.
• Mint Chocolate Red Velvet: Replace the vanilla extract with 1/2 teaspoon of peppermint extract and use dark chocolate chunks. The cool mint against the rich chocolate is a refreshing twist.
• Nutty Red Velvet: Fold in 1/2 cup of toasted pecans or walnuts along with the chocolate chunks. The nuts add a pleasant crunch and nutty flavor that complements the red velvet.

Storage and make-ahead

Fridge

Baked cookies can be refrigerated in an airtight container for up to 1 week; bring to room temperature or warm before serving.

Freezer

Freeze baked cookies for up to 3 months; thaw at room temperature or reheat in the microwave for 10-15 seconds.

Reheat

To reheat, microwave a cookie for 10-15 seconds, or warm in a 350°F oven for 5 minutes to restore crispness.

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.

The cookie dough can be prepared up to 3 days in advance and kept in the refrigerator, covered. This actually enhances the flavor and texture. You can also freeze the shaped dough mounds on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. This makes it easy to enjoy freshly baked cookies whenever the craving strikes.

Serving ideas

Serve these cookies slightly warm for the best experience—the chocolate chunks will be melted and gooey, and the centers will be soft and fudgy. They are perfect on their own, but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

For a festive touch, dust with powdered sugar or serve alongside a glass of cold milk. These cookies are ideal for sharing at parties, bake sales, or as a special treat for the family.

The cookies are also delicious at room temperature, where the texture becomes chewy and the chocolate sets into rich, flavorful pockets.

If you have leftovers, they make excellent ice cream sandwiches—just sandwich a scoop of your favorite ice cream between two cookies and roll the edges in sprinkles or chopped nuts. However you serve them, these red velvet chocolate chunk cookies are sure to impress with their dramatic color and irresistible flavor.

Frequently asked questions

Recipe card

Giant Red Velvet Chocolate Chunk Cookies

Prep 20 minCook 11 minRest 10 minTotal 41 minServes 8

Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large cold eggs
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• 2 1/4 cups all-purpose flour
• 1/4 cup Dutch cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1 1/4 cups rough-chopped dark chocolate chunks

Instructions

1. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until creamy and well combined, about 2 minutes. Add the cold eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring, scraping down the sides as needed, until the mixture is vibrant crimson and smooth.
2. In a separate bowl, sift together the all-purpose flour, Dutch cocoa powder, cornstarch, baking soda, and salt. Whisk to combine thoroughly. This ensures there are no lumps and the leavening is evenly distributed.
3. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix; the dough should be thick and cohesive but not overworked. Fold in the white chocolate chips and rough-chopped dark chocolate chunks with a rubber spatula until evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling solidifies the butter, which helps the cookies spread less and stay thick and fudgy in the center.
5. Preheat the oven to 380°F (193°C). Line baking sheets with parchment paper. Scoop the chilled dough into tall, rough mounds of about 4 ounces each, placing them at least 3 inches apart. Do not flatten them; keeping them tall helps them bake up thick and fudgy.
6. Bake the cookies in the preheated oven for 11 minutes, or until the edges are set and lightly caramelized while the centers still look slightly soft and underdone. Remove from the oven and let them cool on the baking sheet for 10 minutes; they will continue to set as they cool.
7. After the 10-minute rest on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. This allows air to circulate and prevents the bottoms from becoming soggy.
8. Serve the cookies warm or at room temperature. For the ultimate experience, break one open to reveal the molten chocolate center and the soft, fudgy red velvet crumb. These are best enjoyed fresh, but they can be stored for later.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

580

Protein

6 g

Carbohydrates

68 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.